Mexico One Plate at a Time

by Rick Bayless

ISBN-10: 068484186X
ISBN-13: 9780684841861
Region: Mexico
Publisher: Scribner
Publication Date: October, 2000
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Recipe Index

Recipesort icon Page Rating
Arroz Mexicano a la Mexicana. Mexican Rice Cooked the Mexican Way 178
0
Bacon-Flavored Gorditas (Corn Masa Pockets) with Roasted Poblano Guacamole. Gorditas de Tocino con Guacamole de Chile Poblano 46
0
Beef Short Ribs with Tomatoes, Roasted Poblanos and Herbs. Costillas de Res a la Mexicana 278
0
Black Bean-Chicken Tostadas with Salsa and Tangy Romaine. Tostadas de Pollo con Frijoles 64
0
Broiled Flank Steak with Tomato-Poblano Salsa. Carne Asada a la Mexicana 280
0
Bsked Tomatillo-Green Chilaquiles (Tortillas “Casserole”). Chilaquiles Verdes Horneados 134
0
Caldo de Pollo Bà¡sico. Basic Chicken Broth 148
0
Casserole-Style Zucchini Tamal. Tamal de Calabacitas en Cazuela 85
0
Cheese-and-Mushroom Quesadillas. Quesadillas de Queso y Hongos 54
0
Chicken in Easy Green Pumpkin Seed Sauce. Pipià¡n Verde de Pollo 218
0
Chicken-and-Mushroom-Stuffed Chiles with Tomatoes and Cream. Chiles Rellenos de Pollo y Hongos a la Crema 200
0
Chipotle Chicken Salad Tacos. Tacos de Pollo en Ensalada Enchipotlada 114
0
Chipotle Chilaquiles(Tortilla “Casserole”). Chilaquiles al Chipotle 131
0
Chorizo Mexicano. Tangy Mexican Red Chile Sausage 26
0
Churros. Crunchy Fluted Fritters 332
0
Classic Ceviche. Ceviche Clasico 14
0
Classic Guacamole. Guacamole Clasico 4
0
Classic Mexican White Rice. Arroz Blanco 176
0
Classic Pork Picadillo - Stuffed Chiles in Tomato Broth. Chiles Rellenos de Picadillo en Caldillo de Jitomate 196
0
Classic Red Mole with Turkey. Mole Rojo Clà¡sico de Guajolote 206
0
Classic Vanilla Flan - Three Choices. Flan Clà¡sico de Vanilla 308
0
Corn Flake-Crusted Fish Fillets with Roasted Tomatillo Sauce and Fried Corn. Pescado “Encornflecado” en Salsa Verde con Esquites Fritos 271
0
Creamy Enchiladas with Chicken, Tomatoes and Green Chile. Enchiladas Suizas 120
0
Crema Mexicana. Mexican-Style Thick Cream 133
0
Crispy Potato Sopes (Masa Boats) with Salsa, Goat Cheese and Herb Salad. Sopes de Papa con Salsa, Queso de Cabra y Ensalada de Hierbas 36
0
Crispy-Fried Cheese Quesadillas. Quesadillas Fritas 58
0
Ensalada de Mango, Jà­cama y Pepino. Mango, Jà­cama and Cucumber Street Snack 344
0
Fried Plantains. Plà¡tanos Machos Fritos 322
0
Garlicky Grilled Portobello Mushrooms with Smoky Tomato-Chile Salsa. Hongos Asados al Ajo con Salsa Poblana 94
0
Goat’s Milk Caramel Sauce. Cajeta 321
0
Gorditas (Corn Masa Pockets) with Classic Shredded Beef. Gorditas con Carne Deshebrada 42
0
Green Chile Chicken Tamales. Tamales de Pollo con Chile Verde 74
0
Griddle-Baked Squash Blossom Quesadillas-with substitutes. Quesadillas Asadas de Flores de Calabaza 56
0
Grilled Quail in Red Onion Escabeche. Codornices Asados en Escabeche de Cebolla Roja 252
0
Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana. Salmón Asado a la Veracruzana con Limón Amarillo y Tomillo 242
0
Grilled Skirt Steak Tacos with Roasted Poblano Rajas. Tacos de Arrachera al Carbón con Rajas 92
0
Guajillo-Spiked Pork-and-Potato Tacos. Tacos de Puerco y Papas al Guajillo 112
0
Horchata de Almendra. Almond-Rice Cooler 316
0
Jalapeà±os en Escabeche. Pickled Jalapeà±os 244
0
Mango Cooler with Prickly Pear. Agua de Mango con Tuna 342
0
Manteca de Cerdo. Fresh Pork Lard 77
0
Meal-in-a-Bowl Ranch-Style Chicken Soup. Caldo de Pollo Ranchero 142
0
Melted Cheese Casserole with Mexican Sausage and Roasted Chiles. Queso Fundido con Chorizo y Rajas 24
0
Melted Mozzarella Casserole with Mushrooms and Smokey Chipotle Chile. Queso Fundido con Hongos y Chile Chipotle 28
0
Mexican Beans - from the Pot or the Skillet. Frijoles Mexicanos - de la Olla o Refritos 186
0
Mexican Chocolate Streusel Cake. Pastel de Chocolate Mexicano 334
0
Mexican Hot Chocolate. Chocolate Mexicano 330
0
Mexican Rice Pudding with Cinnamon and Dried Fruit. Arroz con Leche Clasico 315
0
Mexican Seafood Stew. Caldo de Mariscos 159
0
Mexican-Style Zucchini Tacos. Tacos de Calabacitas a la Mexicana 110
0
Miel de Piloncillo. Mexican Raw Sugar Syrup 317
0
Mushroom-Studded Tortilla Soup with Chipotle Chiles and Goat Cheese. Sopa de Tortilla y Hongos con Chile Chipotle y Queso de Cabra 154
0
Perfectly Simple Sopes (Masa Boats). Sopes Sencillos 33
0
Potato-Chorizo Tacos with Simple Avocado Salsa. Tacos de Papas con Chorizo y Salsa de Aguacate 96
0
Pure-and-Simple Shaken Margarita - the Classic. Margarita Clà¡sica 350
0
Quick-Fried Shrimp with Sweet Toasty Garlic. Camarones al Mojo de Ajo 258
0
Red Chile Brunch Enchiladas with Spicy Potatoes and Fried Eggs. Almuerzo Enchiladas 124
0
Red Chile Enchiladas, Street-Style. Enchiladas Rojas 122
0
Red Chile Lamb, Goat or Chicken, Pit-Style with Braising-Juice Soup. Barbacoa de Borrego, Chivo o Pollo 295
0
Red Chile Pork Tamales. Tamales de Puerco con Chile Rojo 78
0
Red Chile-Marinated Chicken Roasted with Potatoes. Pollo Adobado con Papas 226
0
Red Pork and Hominy Stew. Pozole Rojo 166
0
Red Tomato Rice
0
Rice with Roasted Poblano, Spinach and Fresh Cheese. Arroz al Poblano con Espinacas y Queso Fresco 180
0
Roast Duck with Red Chile Adobo Sauce and Jà­cama Relish. Pato en Adobo con Salsa de Jà­cama 230
0
Roasted Cornish Hens with Apricot-Pine Nut Mole. Pollitos en Mole de Chabacano y Piňon 211
0
Roasted Lobster Tails with Mojo Mayonnaise. Colas de Langosta Asadas con Mayonesa al Ajo 260
0
Roasted Poblano Guacamole with Garlic and Parsley. Guacamole de Chile Poblano Asado 6
0
Rustic Cajeta Apple Tarts with Berry “Salsa”. Tartaletas Ràºsticas de Manzana con Cajeta y Salsa de Moras 324
0
Salmon Ceviche with Oranges, Capers and Roasted Green Chile. Ceviche de Salmon a la Naranja 18
0
Salsa de Chile Habanero Asado. Roasted Habanero Salsa 302
0
Salsa de Molcajete. Roasted Tomato-Green Chile Salsa 100
0
Salsa Roja. Red Chile-Tomatillo Salsa 35
0
Salsa Verde. Green Tomatillo Salsa 60
0
Seared Fish Fillets in Escabeche. Filets de Pescado en Escabeche 249
0
Seared Steak Tacos with Blistered Serranos and Browned Onions. Tacos de Bistec con Chiles Torreados 98
0
Shrimp Ceviche “Cocktail”. Ceviche de Camaron 16
0
Shrimp in Simple Green Almond Sauce. Camarones en Pipian de Almendra 220
0
Slow-Roasted Achiote Pork in Banana Leaves. Cochinita Pibil 298
0
Smoked Salmon-Black Bean Tostaditas. Tostaditos de Salmon Ahumado 66
0
Smokey Chipotle Beans with Wilted Spinach and Masa “Gnocchi”. Frijoles Enchipotlados con Espinacas y Chochoyotitos 188
0
Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa. Tacos de Puerco Enchipotlado con Salsa de Jitomate Pasado 102
0
Spicy Grilled Chicken Soup with Summer Vegetables. Caldo de Pollo Asado con Verduras de la Huerta 146
0
Spicy Grilled Shrimp Stew. Caldo de Camarón Asado 161
0
Spicy Grilled Tuna (or other fish) with Heirloom Tomato Salsa. Atàºn Asado con Salsa Mexicana a la Antigua 288
0
Sweet Tamales with Pineapple and Raisins. Tamales de Dulce con Pià±a y Pasas 82
0
Tequila-Flamed Mangoes. Mangos Flameados 345
0
The Complete Mexican Steak Cookout, with Cactus Salad, Guacamole, Salsa and Beans. Carne Asada - La Campestre Completa para todos 285
0
Tomatillo-Braised Pork Loin. Lomo de Puerco en Salsa Verde 268
0
Tortilla Soup with Pasilla Chile, Fresh Cheese and Avocado. Sopa de Tortilla con Chile Pasilla, Queso Fresco y Aguacate 152
0
Tortillas de Maà­z. Corn Tortillas 104
0
Totopos Fritos o Horneados. Fried or Baked Tortilla Chips 136
0
Warm, Comforting Chocolaty Masa-Thickened Beverage. Champurrado (Atole de Chocolate) 337
0
Whole Fish Veracruz-Style with Tomatoes, Capers, Olives and Herbs. Pescado a la Veracruzana 238
0

Publishers Information

About Mexico One Plate at a Time

Publisher Web Link: http://books.simonandschuster.com/

Rick Bayless has been acclaimed widely as America’s foremost proponent of Mexico’s thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one “plate” at a time. And each “plate” Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick’s cuisine is always lively, but rooted in strong traditions.

Always the teacher, Rick begins each “plate” with some never-before-found features: traditional benchmarks (Rick’s idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick’s insight into the ingredients that make the dish). He rounds out each “plate” with suggestions for working ahead.

To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each “plate” with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.

Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick’s goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.

Experience food you can’t wait to make in a new and user-friendly cookbook that contains the full range of dishes -- Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan.

And for an exciting taste of the unexpected, try Rick’s contemporary interpretations of the classics -- Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry “Salsa.”

Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick’s recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard.

24 color photographs of finished dishes Photographs of Mexican location shots throughout.

(http://books.simonandschuster.com/)

Author Information

About Rick Bayless

Author Web Link: http://www.rickbayless.com/

Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America.

Rick is fourth generation in an Oklahoma family of restaurateurs and grocers. From 1980 to 1986, after studying Spanish and Latin American Studies as an undergraduate, and doing doctoral work in Anthropological Linguistics at the University of Michigan, Rick lived in Mexico with his wife, Deann, writing his now-classic Authentic Mexican: Regional Cooking From The Heart of Mexico (William Morrow, 1987).  The New York Times’s legendary Craig Claiborne hailed this work as the “greatest contribution to the Mexican table imaginable.”

In 1996, Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (Scribner) won the IACP National Julia Child “Cookbook of the Year Award”. The New York Times praised him as a writer who makes “true Mexican food user-friendly for Americans,” and Time Magazine hailed him as a “cookbook superstar.” Rick’s cookbook Salsas That Cook (Simon & Schuster), written with his wife, Deann, and JeanMarie Brownson, was published in 1999. At the 2001 James Beard Awards (the culinary equivalent of the Oscars), Mexico–One Plate at a Time, (Scribner) companion to the first season of the Public Television series by the same name , was singled out as the “Best International Cookbook”.

In 1987, Rick  having moved to Chicago, opened the hugely successful Frontera Grill, which specializes in contemporary regional Mexican cooking. Still today it remains one of Chicago’s hottest dining spots.  In 1988, Food & Wine Magazine selected Rick as “Best New Chef of The Year,” and in 1991, he won a James Beard Award for “Best American Chef: Midwest.” In 1995, he won another James Beard Award for “National Chef of the Year” as well as an award for “Chef of the Year” from the International Association of Culinary Professionals (IACP). In 1998, the Beard Foundation honored Rick as “Humanitarian of the Year.” In 2002, Bon Appétit honored him with the “Cooking Teacher of the Year Award”.

On the heels of Frontera Grill’s success, Rick opened the elegant Topolobampo in 1989. Adjacent to Frontera Grill, Tobolobampo is one of America’s only fine-dining Mexican restaurants. Frontera Grill and Topolobampo have received glowing distinctions from such publications as Gourmet, Food & Wine, Bon Appétit, Atlantic Monthly, Condé Nast Traveler, Zagat’s, The Wine Spectator, USA Today, Chicago Magazine and The Chicago Tribune. Topolobampo has been nominated twice by the James Beard Foundation as one of the most outstanding restaurants in our country.

In 1996, Rick began the prepared food line of salsas, chips, and grilling rubs under the Frontera Foods label.  Frontera Foods went on to open Frontera Fresco—a food kiosk in the historic Marshall Fields (now Macy’s) building in 2005 in Chicago.

Rick resides in Chicago with his wife and daughter.  With his wife he runs Frontera Grill and Topolobampo. He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers and has been active in Share Our Strength, the nation’s largest hunger advocacy organization.

Rick is a restaurant consultant, teaches authentic Mexican cooking throughout the United States (he is a visiting staff member at the Culinary Institute of America), and leads cooking and cultural tours to Mexico.

Mexico—One Plate at a Time is currently in its fifth season on PBS. His cookbook with his 15 year old daughter, Lanie, titled Rick and Lanie’s Excellent Kitchen Adventures was nominated for a James Beard Award as well as  Rick’s sixth cookbook, Mexican Everyday.

(http://www.rickbayless.com/)

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